Cinnamon Puff Pastry Twists
1 (8 1/2-oz.) sheet puff pastry dough (half of a standard 17-oz. pack), thawed
3 T. softened butter
1/4 c. sugar, divided use
1 t. cinnamon
1/4 c. miniature chocolate chips
1 egg, lightly beaten
6 oz. chocolate candy coating
Crushed nuts for decorating, optional
Start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it.
Preheat the oven to 400°. Cover two baking sheets with parchment paper.
Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles.
Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon.
Brush the second pastry half with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate chips. Press along the edges, then lightly run a rolling pin on top of the dough to seal them together.
Use a pizza cutter or a sharp knife to cut the dough crosswise into 24 strips that are each about 1/2-inch wide. Gently twist the strips several times, then set them on a parchment-covered baking sheet. Press the ends down so they stay flat on the sheet. Repeat until all of the dough is formed into twists.
Brush the twists with the beaten egg, and sprinkle them with the remaining 2 tablespoons of sugar. Bake for 10-12 minutes, until they’re puffed and golden brown throughout.
Let the twists cool completely at room temperature. Melt the chocolate candy coating, then dip each end in the coating. If adding chopped nuts, sprinkle them on top of the coating while it’s still wet.